The Effect of Bioactive Compounds in Anti-inflammation

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: 15 June 2024 | Viewed by 199

Special Issue Editor


E-Mail Website
Guest Editor
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland
Interests: human nutrition; antioxidant and anti-inflammatory properties; plant food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive food ingredients are understood as compounds that can enhance, weaken, or modify the body’s physiological and metabolic functions. The effects of such ingredients may be beneficial or unfavorable. The use of research strategies such as genomics, proteomics, and metabolomics, as well as access to large amounts of data (e.g., collected in databases) and tools for their processing, provide unprecedented expansion possibilities with regard to knowledge about bioactive food ingredients.

Chronic inflammation is a symptom accompanying many non-communicable diseases. It seems reasonable to create and use an anti-inflammatory dietary pattern in the prevention and treatment of these diseases. It is a known fact that food can influence the body's inflammation through immunomodulation. Various foods or nutritional and bioactive food ingredients may have pro- or anti-inflammatory effects. However, it is the overall diet that has the greatest impact on the functioning of the body. An anti-inflammatory diet therefore includes both many food components and food products with anti-inflammatory potential, and eliminates or recommends limiting the consumption of pro-inflammatory foods. It is considered particularly important when planning a diet to take into account the large supply of raw materials and plant products. The combination of these strategies allows for a cumulative positive effect of the diet on reducing inflammation in the body and thus reducing the risk of the occurrence or severity of lifestyle diseases.

Dr. Ewa Piątkowska
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • inflammation
  • plant origin food
  • antioxidants
  • human health
  • non-communicable diseases

Published Papers

This special issue is now open for submission.
Back to TopTop